Loaded Buffalo Chicken Potatoes

Ingredients

• 1250 g potato(250g)
• 22 teaspoon aromat seasoning(6g)
• 31 teaspoon olive oil(4.5g)
• 42 teaspoon paprika(4g)
• 52 teaspoon garlic granules(6g)
• 60.5 teaspoon salt(3g)
• 70.25 teaspoon black pepper(0.5g)
• 8100 g chicken breast, uncooked(100g)
• 915 g light mozzarella or cheddar cheese(15g)
• 102 tablespoon light ranch dressing(30g)
• 111 tablespoon water(15g)
• 121 tablespoon fresh parsley, chopped(2g)
• 132 tablespoon Franks Red Hot Buffalo Sauce(30g)
• 1415 g light cream cheese(15g)

Instructions

1. 1Wash the potatoes and cut them into cubes. Parboil for 5 minutes, then drain.
2. 2Season the potatoes with aromat seasoning. Drizzle with olive oil or spray with low-calorie spray. Toss to coat.
3. 3Air fry or bake the potatoes at 200°C for 20-25 minutes until golden and crispy.
4. 4Season the chicken breast with 1 teaspoon paprika, 1 teaspoon garlic granules, salt, and pepper.
5. 5Air fry the chicken at 180°C for 15-20 minutes until cooked through.
6. 6Shred the cooked chicken with two forks.
7. 7In a bowl, whisk together Franks Red Hot Buffalo Sauce, 1 tablespoon light ranch, and light cream cheese. Add the shredded chicken and mix well.
8. 8Place the cooked potatoes in an oven-safe dish. Top with the buffalo chicken mixture.
9. 9Sprinkle the cheese over the top and place under the grill for 5 minutes or until the cheese has melted.
10. 10Mix 1 tablespoon light ranch with 1 tablespoon water and drizzle over the fries.
11. 11Sprinkle with chopped fresh parsley and serve.